Cover dahl with hot water and let stand for about 10 minutes. Fry onion and garlic till soft in the butter and oil, add rice and coat all grains in the mixture. Stir in all spices. Then add rinsed lentils, stock, tomato puree and seasoning. Bring to the boil and then let simmer for about 20 minutes – or until all the liquid has been absorbed by the rice. Stir in the coriander or parsley and remove the bay leaves and cinnamon stick before serving.

Enjoy with a chilled glass of Earthbound Chenin Blanc and you will be feasting on nature’s bounty.